This butternut squash galette with goat cheese is an elegant, rustic tart. It’s perfect for both novice and more advanced cooks, and works well as a fall or winter party appetizer. You can prepare the dough and filling up to two days beforehand, then bake everything before guests arrive! Your kitchen will smell amazing.
We had many requirements at culinary school, one of which was to assist three recreational cooking classes. I loved doing this and volunteered often.
On one particular evening, I assisted a pastry class where the students were making an assortment of tarts. The chef described a galette as a “rustic tart” and then smirked, stating:
“I love the word ‘rustic’. It means it doesn’t have to be pretty.”
Looking back, I both agree and disagree with this statement. When using tart molds, I often spend a lot of time making sure the dough is perfectly formed.
Patience and practice yields a stunning result. Galettes are much easier, and their imperfections are what make them beautiful, in my opinion.
What is a Galette?
A galette is a rustic, free-form tart (either sweet or savory) prepared with a single crust, typically pastry or bread dough. Galettes are great for beginners because there’s no rolling the dough to an exact size, crimping the edges, or worrying about the dough shrinking in the oven. You simply place the filling in the center, leaving some space (about 1 1/2 to 2 inches) around the edges, and then you fold the ends around the filling.
I’ve noted in the recipe that you can substitute store-bought pie dough, but if you’ve been hesitant to try working with homemade dough, I think galettes are the perfect place to start.
This butternut squash galette recipe has a wonderful balance of flavors, and is perfect for entertaining. The shallots and goat cheese are savory and rich. You can get anywhere from 6-8 servings, depending on how thin you roll the dough, how big you want your slices and how much additional food is being served.
Butternut Squash Galette Ingredients
- All-purpose flour
- Unsalted butter
- Butternut squash
- Olive oil
- Shallots or yellow onions
- Cinnamon
- Nutmeg
- Sage
- Goat cheese
Tips For a Perfect Butternut Squash Galette
- Make the dough and filling in advance (up to two days), then roll and bake before guests arrive. Both can be covered and stored in the refrigerator.
- Butter temperature is always an important factor to keep in mind when working with dough. If the butter is warm, the dough will become sticky and difficult to manage. If the butter is too cold, the dough might crack when you try to roll it. You want to work with chilled dough, but I recommend letting it rest for 3-5 minutes after removing it from the refrigerator.
- When using a food processor to prepare dough, you ideally want the machine running for the least amount of time possible once you add water. This helps create a flaky crust. You can let the dough form a ball, but it result in a tougher crust. If you stop the machine once the ingredients are mixed but still crumbly, you can press them together by hand. I do this while wrapping the dough in plastic wrap.
- One time I made the filling and skipped the galette. It’s freaking amazing over baby arugula.
More Galette Recipes
If you love this recipe, you should also try my Plum Galette with Mascarpone and Rosemary. my Apple, Cheddar, and Caramelized Onion Galette. and Mini Zucchini Ricotta Galettes!
Butternut Squash and Goat Cheese Galette
Ingredients
For the Pâte Brisée Tart Dough (store-bought pie dough may be substituted)
- 6 ounces all-purpose flour (approximately 1 1/3 cups)
- 1/2 teaspoon kosher salt
- 3 1/2 ounces unsalted butter, very cold and cut into small pieces
- 2-3 tablespoons ice cold water
For the Filling
- 1 small butternut squash (approximately 1 - 1 1/2 pounds), peeled and diced into 1/2 inch cubes
- 1 tablespoon extra virgin olive oil, plus more as needed
- 1 large shallot, thinly sliced (yellow onions may be substituted)
- 1/2 cup pecans, coarsely chopped
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh grated nutmeg, plus more for topping
- 2 1/2 teaspoons dried sage, divided
- 1/4 cup chèvre goat cheese
Instructions
Prepare the Pate Brisee
- Add flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly.
- Slowly add the water with the machine running until the dough begins to form a ball (see notes).
- Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
Prepare the Filling
- Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil.
- Toss the butternut squash in a very light coating of olive oil and a sprinkle of salt. Roast for 30 minutes, flipping halfway through, until tender. (It will go back in the oven, so it's ok if it's slightly underdone).
- While the squash is roasting, heat a medium-sized skillet over medium heat. Add a thin coating of olive oil to the bottom of the pan, about 1/2 tablespoon. Add the shallots and cook for 2-3 minutes, or until lightly caramelized, stirring and adjusting the heat if needed. Add the pecans and cook for an additional minute, followed by the cinnamon, nutmeg, and 1 1/2 teaspoons of dried sage. Continue cooking until the spices are fragrant, then remove from the heat and set aside.
- Once the squash has finished roasting, allow to cool for 5 minutes, and then gently toss with the shallot pecan filling (you can use the roasting pan or a large bowl). Lower the oven temperature to 400 degrees F.
- Roll the dough onto a lightly floured surface until approximately 1/2 inch thick. Use a pizza cutter to make a circle with the dough that's about 12 inches in diameter. Carefully transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to gently roll the dough around the rolling pin, then unroll it on top of the baking sheet).
- Spread the roasted butternut squash evenly onto the dough, leaving about 2 inches around the edges. Top evenly with goat cheese, the remaining sage, and a light sprinkle of nutmeg.
- Fold the excess dough on top of the ingredients in a circle, until you have a tightly formed tart.
- Chill for 15 minutes (this helps the dough set and cook evenly).
- Bake for 45 minutes, or until the goat cheese is browning and the dough is firm. Allow to cool slightly before cutting.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Yummychka says
Looks yummy, cant wait to try it
baconbiscuit212 says
Wow! Check out that galette! It looks really fabulous and is a great idea for the fall. The photograph is amazing too. What a great angle.
OfBaking says
So *that’s* what I should be doing with my butternut squash! Love it. :)
spree says
Without even trying to be pretty, she was!
Love those rustic galettes, love squash, will love trying this. Thank you!
Katie says
Oh, yum! I’m definitely making this soon!
sportsglutton says
I love eating butternut squash in during the fall months and this looks delicious!
Michelle says
This looks amazing (you have beautiful food photos)! The addition of the apple is interesting – I will definitely need to try this one :)
purpl3licious says
this looks so delicious. Will definitely try to make this soon!
Sara says
I used to make a recipe similar to this one all the time (based on a recipe in Gourmet). Thanks so much for the reminder!
Eggton says
Hi there! This is exactly the kind of thing I love to cook and eat- thanks. I just got a bunch of pie pumpkins. Have you cooked a lot with them? I am wondering if I could substitute the pumpkin for the butternut squash. I have had some savory pumpkin dishes before so it sounds good to me, but I wondered if you had an opinion as to whether it is going to get watery, etc. In any event, this looks delicious and I look forward to trying it one way or another. I have been cooking too much with sweet potato (the sweet potato cake I made on http://www.eggton.com is seriously addictive) and need to change it up!
Savory Simple says
This will definitely work with pumpkin. Pumpkin and butternut squash are very similar in texture. Acorn squash would also work but you might not need the apples since it’s so sweet.
Eggton says
Much appreciated! I will let you know how it goes, thanks.
tag says
i’m also not a goat cheese fan. I usually substitute feta cheese & get good results.
however, i do have 2 “issues” with your pastry receipe – hope you can help!
I have neither a food processor nor a food scale:
can this be done in a regular stand mixer or by hand (which is how i do my usual pie pastry)
What would be the measuremnts in standard cups for the butter & flour??
Savory Simple says
You can make the dough either by hand or in a regular stand mixer. If you’re making it in a stand mixer, follow the exact same procedure. To make it my hand, you need a bench scraper (a very cheap purchase and handy to keep around). Combine the salt and flour, then lay it out on a clean table in a circle. Use the bench scraper to cut the cold butter into tiny cubes, then use it to chop the flour and butter together until crumbly. Add the cold water a few drops at a time, using the bench scraper or your hands to form the dough. Chill and you’re good to go.
tag says
Thanks!
Is a bench scraper that square flat metal peice abt 5″ square? would a pastry blender work as well? (mine is the 6 u-shaped wires on a wood handle)
what about the measurements – how many cups is 12 oz of flour?
TAG
Savory Simple says
A pastry blender will work fine. I highly recommend getting a kitchen scale, because flour will measure very differently depending on brand and how it’s packed. With something like dough, you want consistent results. I’m actually using a postal scale that I purchased at the post office for $12. Works like a charm. 12 oz flour will roughly translate to 1.5 cups.
emily says
This looks amazing!
Karla says
This looks delightful! I’ve made a pizza with similar topics but galettes are so much fancier! I can’t wait to try making this!
Pâte à Chew says
This looks absolutely amazing, I can’t wait to try it!
studio905blog says
Let me just say, WOW. Can’t wait to give this one a try!